Method :1.Cook Toor dhal in the pressure cooker and drain. 2.Chop the spinach/methi leaves finely. 3. Grind (without adding water) the green chillies, coriander, jeera and dry coconut in the mixer grinder. 4.Heat a tsp of oil in a pan. Pop mustard seeds and add a little asafoetida. 5.Add the ground mixture, and fry for 1-2 minutes. 6.Now add the finely chopped spinach/methi leaves.Fry for a minute or two till the leaves are wilt. If you are using methi fry the leaves for more time.7.After about 5-6 minutes, when the water has all evaporated, add the cooked dhal to the mixture.Bring it to boil. 8.Add salt, little jaggery and thick tamarind juice.9.Mix well and bring it to boil again. 10.Before you switch off the stove, add the rice flour followed by 1 tsp of oil .Mix well. 11.Garnish with coriander leaves.

Microwave ivygourd with little salt and water till they soft. Pressure cook or cooking it over stove top can also be done if you don't wish to microwave. Coarse grind coconut, chilli (roast dry red chilli if you are using it), cumin and salt.Heat oil in a pan, add mustard and let it pop. Add urad dal and saute till it turns red. Add coarse paste of coconut mixture and sautee for 30 sec, add cooked and drained Ivygourd pieces. Stir to mix the contents. When the vegetable mixture is warm, remove the pan from stove and garnish it with coriander. Serve hot as a side dish with rice and dal or with sambar. Goes well with curd rice :)

Heat olive oil and add chopped green chillies and onion and saute till they change color. Add grated carrots and saute till they are done. Now, add chopped tomato and saute till the skin of tomato wilts. Sprinkle little pepper powder and salt and remove from stove. You can garnish with coriander.Make chapathis, spread the above veggie over it and roll it. You can pack it for your lunch or have it for your breakfast.This veggie also serves as a good spread over your bread.

Take 1.5 cup of rice and run it in a mixer grinder to make finely broken rice.
Sieve the powder to get only broken rice. Roast the broken rice for 2-3 mins till the mixture gets warm
Heat oil in a vessel you intend to make upma.
Add mustard and when it stops popping, add jeerige/cumin followed by two dals. Chana dal goes in first.
Add green chillies, chopped onions, curry leaves and give a good stir. Mix and add little salt. Let onions change its color. Now add 5 cups of water (1 cup of broken rice=2.5 cups of water) and bring it to boil.
Add salt and mix. Check the taste of boiling water. Add half cup of grated wet coconut.
If salt is added sufficiently, reduce the flame and start adding broken rice/rice semolina. Keep stirring while you add and this prevents lump formation in upma. Let the mixture boil for 1 min. Switch off the stove, cove the upma vessel and proceed to make chutney.

Heat oil and add hing and curryleaves. Arrange stuffed chillies in the pan and toast them. Reverse them when they start browning at the bottom. When the other side also browns switch off the stove and serve hot with rice.